Half Roasted Chicken Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Pat the half chicken very dry with paper towels—dry skin roasts better. Place the chicken on a cutting board or plate.

Season the chicken all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rub 1.5 tablespoons olive oil over the skin and under any loose skin where possible to help crisp and flavor the meat.

Arrange the aromatics (smashed garlic, onion wedges, halved lemon, and thyme sprigs) in a shallow roasting pan or ovenproof skillet to form a bed. Place the seasoned half chicken skin-side up on top of the aromatics so juices will baste the bird as it roasts.

Roast at 425°F (220°C) in the center of the oven for 30–40 minutes, or until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). If the skin is browning too fast, loosely tent with foil for the last 5–10 minutes.

Once the chicken reaches temperature, remove it from the oven and transfer to a cutting board. Let rest for 8–10 minutes to allow juices to redistribute before slicing. Reserve any pan juices.

While the chicken roasts (or up to a few hours ahead), make the salsa verde. In a small food processor or blender combine 1/2 cup parsley, 1/4 cup cilantro, 1 tablespoon capers, 2 chopped cornichons, and 1 garlic clove.

Pulse to finely chop, then add 3 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon red wine vinegar, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pulse until combined but still a bit textured—do not puree into a smooth paste.

Taste and adjust: add more lemon juice for brightness, a pinch more salt for seasoning, or more oil if it seems too sharp. If you have reserved pan juices from roasting, you can stir 1–2 teaspoons into the salsa for extra meaty flavor.

Slice or carve the rested half chicken into portions (breast, thigh, leg) and arrange on a serving platter or individual plates.

Spoon the salsa verde over and alongside the chicken. Garnish with lemon wedges and a scattering of chopped parsley if using. Serve immediately. With tapas added, this serving is intended for 2 people; as a main with sides it can serve 1–2.